Cast iron skillet
Lodge Classic Cast Iron Skillet 10.25" (L8SK3)
Pre-seasoned American cast iron — induction-native, broiler-proof, and priced like a kitchen gadget rather than cookware.
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Best for
Searing on induction, and the cheapest possible entry to it
Specifications
| Construction | Seasoned cast iron, PFAS-free |
|---|---|
| Induction | Yes — any stovetop incl. induction, manufacturer confirmed |
| Oven-safe | Oven, grill and campfire rated (no numeric limit published) |
| Dishwasher | No — hand wash, dry, oil |
| Origin | Made in USA |
| Warranty | Limited lifetime (cracking/warping) |
Specifications as published by Lodge. Confirm against the current spec sheet before buying — manufacturers revise models without renaming them.
What's good
- Cast iron is ferromagnetic through and through — the most induction-native material there is
- Costs less than a single lid from the premium sets
- Improves with use; effectively a lifetime purchase
What's not
- Heavy, and the handle gets as hot as the pan
- Needs drying and oiling after every wash
- Slow to heat and slow to respond — the opposite of clad stainless
Our verdict
Every induction kitchen should have one of these regardless of what set you buy. It does the two things clad stainless does worst — screaming-hot sears and broiler work — for pocket change. The care ritual is real but takes thirty seconds.
Compare with the alternatives
- Tramontina Signature Tri-Ply Clad 12-Piece Set — the default full set for a new induction cooktop
- All-Clad D3 Stainless 10-Piece Set (401488LR) — a buy-once set with the highest oven ceiling in the group
- Cuisinart MultiClad Pro 12-Piece Set (MCPS-12N) — a first clad set on the smallest budget
- Demeyere Industry 5 10-Piece Set — the induction-first premium pick
- T-fal Ingenio Expertise 14-Piece Set (L817SE74) — nonstick on induction, small kitchens, and anyone tight on storage
- de Buyer MINERAL B Carbon Steel Fry Pan 10.25" (5610.26) — the high-heat pan for cooks who find cast iron too heavy